Smoked Pulled Pork Butt / Keto Carnivore

This recipe is so delicious and a great Keto option! I made this particular one in my smoker but it can also be made in a slow cooker or Instant Pot.

I will put the instructions for the Instant Pot Below.

This is an 8 lb pork shoulder butt. I paid $16 for this and it will provide 4-5 of us a couple of meals! I think that is very economical, especially in this day and time.

Let’s get to the recipe.

Ingredients:

• Pork Shoulder Butt
• Yellow Mustard
• BBQ Rub

First, rub mustard all over meat.

Second, rub generously with your favorite seasoning. This time I used Meat Church Holy Cow. Here’s the link: https://amzn.to/3S740Nk

I use this temperature probe so I can monitor the temperature, even from my phone! Here’s the link: https://amzn.to/3VwcTCZ

I am an amateur very when it comes to smoking meat but I’m learning. I preheated my electric smoker to 250 degrees. Here is a link to the smoker I use: https://amzn.to/3gb8s06

I used apple wood chips. I will link the ones I used here: https://amzn.to/3CExAUt

Here is my setup. I can watch the temperature from inside.

About 8 hours in the meat stalled at 169 degrees. I ended up wrapping it in peach paper and the temperature started climbing again. Wrapping it really helped. Peach paper: https://amzn.to/3D2pExH

I pulled it at 185 degrees. Look at that crust! I let it rest for a little while then I started shredding.

Here is my sheet pan full of pulled pork, just waiting for a drizzle of bbq sauce!

If you are using an Instant Pot, set the Instant Pot on Saute then add butter, tallow or bacon grease. Brown all sides then turn of saute. Add 1 cup of beef bone broth and a tablespoon of liquid smoke if you want that smokey flavor. Cook on high pressure for 45 minutes then natural release for at least 20 minutes. Shred the pork and serve. You won’t get the amazing crust that you get with smoking it but it still is very good!

I don’t provide nutritional information on my recipes. I may include the carb count. I count total carbs and that’s it. With all of my recipes I recommend using Carb Manager for your Macros. Just enter your ingredients there to get your nutritional information.
Different brands of the same
ingredient can contain a different amount of carbohydrates. “SERVING SIZE” perception can also be different from one
person to another.